Raffaello Cake

There is not much to say about this recipe. I just want to remind you of the Raffaello advertisement, showing a clear blue sky, a gorgeous golden beach and a an azure blue sea. A beuatiful woman walks along the beach, enjoying the paradise-like spectacle and … eating a Raffaello. The slogan says: “Raffaello – Endless Summer”. And that is exactly what you feel, when you eat this cake.
So go ahead and bring the summer back home :-).

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Serves 6-8 | Time needed ~ 90 min

For the cake-base:
25 Raffaello’s (remove almonds)
50 g ground almonds
50 g coconut flakes
100 g butter

For the filling:
250 g mascarpone
125 g curd cheese
250 ml whipped cream
1 pack cream stiffener
1 pack of vanilla sugar
50 g sugar
50 g coconut flakes
50 g ground almonds
coconut flakes, 7 Raffaello’s and melted white chocolate for the decoration

  1. Place the Raffaello’s in a freezer bag and crush them with a rolling pin. You should remote the alomonds. Melt the butter and mix in the crushed Raffaello’s, ground almonds and coconut flakes. Grease a 20 cm springform pan with butter and spread the mixture in a 20 cm springform pan up the rim. Bake approx. 20 min at 190 °C until golden brown.
  2. Mix the mascarpone and curd cheese together. Whip the cream with the cream stiffener and fold into the mascarpone curd cheese mixture. Add the vanilla sugar, sugar, coconut flakes and ground almonds.
  3. Pour the cream filling over the golden-brown cake base and garnish with coconut flakes, Raffaello’s and melted white chocolate.

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Adapted from Team Futterneid.

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